Welcome Chelsea Green to PRH!

For cocktail enthusiasts, herbalists, foragers, and bartenders, Botanical Bar Craft serves up original, spirited recipes and invaluable plant knowledge, inspired by adventures in the garden and forest.In Botanical Bar Craft, innovative herbalist and mixologist Cassandra Sears invites readers to create herbal elixirs and apothecary cocktails infused by a close connection to nature. Whether in the garden, the field, or the forest, Sears finds generous abundance among the plants. Her tonic libations harness the power of phytochemistry and place-based consciousness while easing stress and comforting the body, mind, and spirit. With original recipes that tie together the creative arts of herbal medicine and craft cocktail making, Sears blends herbal tinctures, teas, and botanical infusions into modern-classic cocktails as well as sensational and unique nonalcoholic drinks that hit the spot for relaxation without sedation.

“Mushrooms are having a moment. [A] natural sequel for the many readers who enjoyed Merlin Sheldrake’s Entangled Life.”—Library Journal“Bierend writes with sensual verve and specificity, enthusiasm, and humor. . . . [He] introduces us to the staggering variety of mushrooms, their mystery, their funk, and the way they captivate our imaginations.”—The Boston Globe“Nothing is impossible if you bring mushrooms into your life, and reading this book is a great way to begin your journey.”—Tradd Cotter, author of Organic Mushroom Farming and MycoremediationFrom ecology to fermentation, in pop culture and in medicine—mushrooms are everywhere. With an explorer’s eye, author Doug Bierend guides readers through the weird, wonderful world of fungi and the amazing mycological movement.

“So much thoughtful insight and practical advice is contained in these pages . . . Jane uses nature as a guide to living life in harmony rather than discord.”—Rosemary Gladstar, author of Rosemary Gladstar’s Medicinal HerbsInsight, ideas, and inspiration abound in this highly practical guide to growing successfully in harmony with the moon, the Earth, and other planetary influences.Planting by the moon is an age-old gardening tradition, but did you know that the cycles of the moon and the zodiac can be a powerful tool to improve your success with all kinds of gardening tasks? In The Celestial Garden, longtime gardener and herbalist Jane Hawley Stevens explains how the movement of the moon through the constellations of the zodiac provides a detailed calendar of optimal times for planting seeds, roots, and transplants, as well as for pruning, weeding, propagation, harvesting, and even starting new garden projects or throwing garden parties.

“One hell of a ride.”—Nick Offerman, actor, woodworker, New York Times bestselling author“With a fresh infusion of adventure, danger, and personal growth. . . .[Anderson brings] a story that is both a joy to read and fodder for reflection. . . . [and] it has inspired me to new hopes for my birding.”—Birding Magazine, American Birding AssociationAt a personal and professional crossroads, a man resets his life and finds sobriety, love, and 618 bird species, cycling his way to a very Big Year.In Birding Under the Influence, Dorian Anderson, a neuroscience researcher on a pressure-filled life trajectory, walks away from the world of elite institutions, research labs, and academic publishing. In doing so, he falls in love and discovers he has freed himself to embrace his lifelong passion for birding.

A Wall Street Journal “Best Read”2024 Nautilus Book Award Gold Medal Winner: Nature & AnimalsJoin author, activist, and garden expert Maria Rodale as she reflects on her surprising conversations with the spirits of the familiar plants and animals around us—and the knowledge they share with us.In Love, Nature, Magic, organic advocate and former CEO of a global health and wellness company Maria Rodale combines her love of nature and gardening with her experience in shamanic journeying, embarking on an epic adventure to learn from plants, animals, and insects—including some of the most misunderstood beings in nature.

Longlisted for the André Simon Award for Food Books for 2024“Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.”—David Zilber, chef and food scientist; coauthor of The Noma Guide to FermentationWith recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.Cheese is milk’s destiny. In Milk Into Cheese, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally.

From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef.”Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.”—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation”Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue.”—The New York Times”There is perhaps nobody more broadly knowledgeable and contagiously curious about the world’s fermentation traditions than the effervescent Sandor Katz.”—Civil Eats “It’s a fantastic read for anyone.”—Food52For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods.

*Nautilus Book Award Gold Medal Winner: Health, Healing & WellnessIn this indispensable new resource both for the home apothecary and clinical practitioners, a celebrated herbalist brings alive the elemental relationships among traditional healing practices, ecological stewardship, and essential plant medicines.By honoring ancient wisdom and presenting it in an innovative way, Energetic Herbalism is a profound and practical guide to family and community care for those seeking to move beyond symptom relief and into a truly holistic framework of health. Throughout, author Kat Maier invites readers to explore their personal relationships with plants and their environs as they discover diverse models of healing.

*2023 GardenComm Media Awards Gold Laurel Medal of AchievementLearn how to create an edible forest garden—perfect for gardeners and growers at any scale!Includes over 100 cold-hardy berry bushes, fruit and nut trees, perennial vegetables, herbs, edible flowers, mushrooms, and more.When market gardener Dani Baker attended a permaculture workshop at her local Cooperative Extension office in upstate New York, she was inspired by its message of working with nature to create a thriving edible garden ecosystem. She immediately launched a new experiment she dubbed the “Enchanted Edible Forest.” In The Home-Scale Forest Garden, Baker shares what she learned as she became a forest gardener, providing a practical, in-depth guide to creating a beautiful, bountiful edible landscape at any scale—from a few dozen square feet to an acre or more.

*Editor’s Choice on Best Products List of 35 Gardening Gifts for the Person in Your Life with the Greenest ThumbOne intrepid cook’s exploration of her urban terrain, with over 500 recipes for every season!“Marie Viljoen is the real deal. . . Forage, Harvest, Feast is a joy to read, an inspiration, and a culinary adventure.”―Amy Stewart, author of New York Times bestseller Wicked Plants In this groundbreaking collection, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday menus and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants―some increasingly found in farmers markets―she offers deliciously compelling recipes.

The most comprehensive book on how to raise and breed your own poultry flock is now fully updated and expanded“The ultimate book for those who want to know everything there is to know about raising poultry.”—Gene Logsdon, author of Letter to a Young Farmer“There’s no better introductory reference on the joy of home-raising chickens.”—Booklist The first edition of The Small-Scale Poultry Flock helped thousands of small-scale farmers and homesteaders successfully adopt a practical and integrative model for working with chickens and other domestic fowl based on natural systems. In this expanded and thoroughly revised edition, readers will find plenty of all-new material.

“This book is remarkable.”—David Zilber, co-author of The Noma Guide to Fermentation James Beard Foundation Book Award Finalist for Reference and Scholarship “The perfect next step.”—NPR’s “Science Friday” This is the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine In Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks

The inside story of the world’s most fascinating and lucrative crop from gonzo journalist–turned–hemp farmer Doug Fine.Hemp, the non-psychoactive variant of cannabis (or marijuana) and one of humanity’s oldest plant allies, has quietly become the fastest industry ever to generate a billion dollars of annual revenue in North America. From hemp seed to hemp fiber to the currently ubiquitous cannabinoid CBD, this resilient crop is leading the way toward a new, regenerative economy that contributes to soil and climate restoration—but only if we do it right.

Nonfiction Book Awards 2018 Gold WinnerForeword INDIE Awards 2018 Gold Winner (Hobbies & Home category)Nautilus Book Awards 2018 Silver Winner (Green Living & Sustainability category)Reduce your lawn and your grocery budget. Take gardening to the next level!Would you like to grow healthy food for your table? Do you want to learn the secrets of farming even though you live in a neighborhood? Author Amy Stross talks straight about why the suburbs might be the ideal place for a small farm.

“This is a book that should be in the hands of every activist working on food and farming and climate change.”—Vandana ShivaA practical, shovel-ready plan for anyone wondering what they can do to help address the global climate crisisGrassroots Rising is a passionate call to action for the global body politic, providing practical solutions for how to survive—and thrive—in catastrophic times. Author Ronnie Cummins, founder and director of the Organic Consumers Association, aims to educate and inspire citizens worldwide to organize and become active participants in preventing ecological collapse.

Featuring more than 250 innovative recipes that respect and transcend regional food traditions.The basis of great cooking has always been the creative use of fresh, seasonal ingredients – whether the kitchen is at home or in a high-end restaurant.At the renowned Black Trumpet restaurant, located in the historic seacoast city of Portsmouth, New Hampshire, Chef Evan Mallett and his staff reflect the constantly changing seasons of New England, celebrating the unique flavors and traditions of fished, farmed, and foraged foods in their ever-changing menus that rotate roughly every six weeks throughout the course of the year.

“Both thought-provoking and fun”—Paul Kindstedt, author of Cheese and CultureOne of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing.Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.